|Nutritional Guidelines (per serving)|
|Servings: 24 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
- 1 1/2 cups oats (quick cooking)
- 1 1/4 cups flour
- 3/4 cup brown sugar (light, firmly packed)
- 1/2 cup pecans (or walnuts) (chopped)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup butter (room temperature)
- For the Filling:
- 1 (16-ounce) can pumpkin puree (2 cups)
- 2/3 cup milk
- 1/3 cup brown sugar (light, packed)
- 1 egg
- 1 tablespoon pumpkin pie spice
Combine oats, flour, 3/4 cup brown sugar, 1/2 cup chopped pecans, 1/2 teaspoon salt, the baking soda, and the butter; beat until mixture is crumbly.
Reserve about 1 1/2 cups of the crumb mixture and press remaining mixture into a lightly buttered 13x9x2-inch baking pan. Bake at 375 F for 10 minutes.
Prepare the filling. Beat filling ingredients until well blended and smooth.
Spread filling over the crust; sprinkle with remaining crumb mixture. Return to oven and bake 25 minutes longer. Cool and cut into bars.
*The following can be combined to make pumpkin pie spice:
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice